Egg Flower Soup


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 244.0
  • Total Fat: 13.0 g
  • Cholesterol: 299.7 mg
  • Sodium: 619.7 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 20.7 g

View full nutritional breakdown of Egg Flower Soup calories by ingredient



Number of Servings: 6

Ingredients

    Tofu, extra firm, 1 block
    Scallions, raw, .5 cup, chopped
    Peas and carrots, frozen, 1 package (10 oz)
    *Imagine Organic Vegetable Broth, 6 cup
    Egg, fresh, 2 cup (4.86 large eggs)

Directions

Bring broth to a simmer over medium heat. Dice tofu and scallions and add to broth along with the frozen veggies. Bring back up to a simmer and then add two scrambled eggs in a thin stream while continuously stirring soup to make the eggs swirl into pretty ribbons.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user SKGIVENS.

Member Ratings For This Recipe


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    Very Good
    Very easy recipe except I wondered at the directions. One says 2 cups of eggs and the other says 2 eggs (directions that transfer to nutrition chart says 2 eggs) . Six eggs were in the nutrition count on the recipe page, so that is what I used. It was very good and filling. - 1/21/19